全二维气相色谱-飞行时间质谱技术测定两种不同工艺红星基酒挥发性风味物质  

Determination of Volatile Flavor Compounds in Two Kinds of Red Star Crude Liquor by GC×GC-TOFMS

作　　者：李斯迈 杜艳红[1] 聂建光 谭昊 李婷婷 史琳铭 LI Simai;DU Yanhong;NIE Jianguang;TAN Hao;LI Tingting;SHI Linming(Beijing Red Star Co.Ltd.,Beijing 101400,China)

机构地区：[1]北京红星股份有限公司,北京101400

出　　处：《酿酒科技》2024年第11期27-36,41,共11页Liquor-Making Science & Technology

摘　　要：采用顶空固相微萃取(HS-SPME)结合全二维气相色谱-飞行时间质谱联用技术(GC×GCTOF-MS)解析两种不同工艺红星清茬大曲清香型基酒。共鉴定出759种挥发性组分,对红星清茬大曲清香型基酒挥发性组分及香气特征的认识更为深入;比对了传统清茬大曲清香型基酒和创新工艺清茬大曲清香型基酒的差异,创新工艺基酒中酯类、醇类、醛酮类、萜烯类、芳香族化合物数量较多,可能是造成香气差异的主要化合物;通过感官品评对比,创新工艺基酒主要突出花香、果香、酸香等,传统工艺基酒主要突出粮香和青草香。本实验为以风味为导向的不同工艺清茬大曲清香型基酒品质控制提供了理论依据。In this study headspace solid-phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry(GC×GC-TOFMS)was adopted to analyze two kinds of Red Star crude liquor.A total of 759 volatile components were identified,which provided a deeper understanding of the volatile components and aroma characteristics of Red Star crude liquor.The differences between the crude liquor produced by the traditional process and the crude liquor produced by the innovative process were compared.There were more esters,alcohols,aldehydes,ketones,terpenes,and aromatic compounds in the crude liquor produced by the innovative process,which might be the main compounds causing aroma differences.Through sensory evaluation,the crude liquor produced by the innovative process had prominent floral,fruity,and sour aroma,while the crude liquor produced by the traditional process had prominent grain and grass aroma.This study has provided a theoretical basis for the quality control of Qingxiang crude liquor produced by different flavor-oriented techniques.

关 键 词：全二维气相色谱-飞行时间质谱 挥发性组分 芳香族化合物 红星白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]